Consumers continue to snack throughout the day in place of three large, dedicated mealtimes, fueling the growth of snack products that span dayparts and occasions. Explore how different almond forms offer endless solutions, shelf life benefits and opportunities for healthy nutrition for all types of consumers.


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When you use almonds in your formulations, you’re not only adding great taste and nutrients; you’re adding a versatile ingredient that consumers demand. Almonds bring the perfect balance to any product, and people are eating them right up. In fact, since 2006, almonds have been the number one nut used in global new product introductions.* So go ahead and serve up some extra appeal with your next product, just make sure almonds are in.
*Innova Market Insights, Global New Products Report, 2011.

FOOD INGREDIENTS NEWS
07 Apr 2021 --- Environmental and personal health trends are driving the confectionery segment. Spurred by COVID-19, the importance of immunity is coming to the fore while sustainability is top-of-mind for companies keen to up... Read More
FOOD INGREDIENTS NEWS
12 Feb 2021 --- This week in industry news, Firmenich, Givaudan and Symrise were accredited for their environmental sustainability efforts, ranking in CDP’s Supplier Engagement Leaderboard for 2020. Tyson Foods bought a 49... Read More
FOOD INGREDIENTS NEWS
Almond Board of California: 2021 trends point to “new kind of consumer consciousness”
07 Jan 2021 --- With consumers prioritizing their health, the Almond Board of California (ABC) says almonds can help manufacturers address evolving demands for clean label, healthy and versatile ingredients from sustainable... Read More
FOOD INGREDIENTS NEWS
Alternative proteins: Taste and texture reigns in creating plant-based products
29 Sep 2020 --- Alternative proteins are pegged as the fastest-growing industry category, according to a roundtable of experts. FoodIngredientsFirst examines the contributing factors to the... Read More
FOOD INGREDIENTS NEWS
Small but mighty: Almonds outpace total nut introductions globally, Europe leads the way
30 Jul 2020 --- As consumer preferences shift toward better-for-you, plant-based and natural ingredients, almonds offer product developers the freedom to explore and identify opportunities for innovation. That is according to... Read More


THE WORLD OF FOOD INGREDIENTS
Opinion Edge: Snacking NPD: Novel Nostalgia
New takes on traditional flavors are emerging in the snacking sector as consumers seek both comfort and a disruption from routine. Meanwhile, health remains an important driver of NPD.

THE WORLD OF FOOD INGREDIENTS
Opinion Edge: 2020: The Right Bite
Key suppliers offer their thoughts on trends to look out for in 2020. How do we meet the demands for taste, convenience and sustainability?

THE WORLD OF FOOD INGREDIENTS
Key suppliers offer their thoughts on trends impacting the bakery & snacking segments. What should we be looking out for in terms of flavor and texture trends?

THE WORLD OF FOOD INGREDIENTS
Snacking 2020: The Opportunities
Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

THE WORLD OF FOOD INGREDIENTS
Identifying Flavor Volatiles in California Almonds
Understanding the compounds responsible for almonds’ signature attributes is key to understanding almonds’ flavor.

Taking almonds into new applications
20 Jun 2019 --- The Almond Board of California featured several innovative concepts featuring almonds at IFT 2019 in New Orleans. Items on display included a Toasted Grains & Almond Beverage, an Almond Yuzu Poppy Seed Bar and a Coco-Java Almond Butter. “We are really highlighting the versatility of almonds. Almond milk continues to be a very hot category and here we have added some toasted grains to bring those two flavors together,” says Emily Fleischmann of the Almond Board of California.
Almonds gain greater NPD traction
30 Jul 2018 --- The Almond Board of California (ABC) presented snacking insights and samples at IFT, Chicago. With the latest research and live demonstrations, ABC’s industry and culinary experts were available to address questions about California almonds. Throughout IFT 2018, Chef Rob Corliss of All Things Epicurean was available for individual or small-group California Almond Solution Sessions, offering a deep-dive into the inspiration of this year’s IFT samples and assistance for other almond-related inquiries. The company presented new product data from Innova Market Insights, which highlighted the almond’s continued role as the leading nut in new product development. FoodIngredientsFirst spoke with Molly Spence on almonds gaining greater NPD traction.
The outlook for innovation with almonds
23 Jan 2018 --- The Almond Board of California highlights the positives and the strategies that it is employing from a sustainability perspective. “We take a very holistic approach in terms of the research that we fund to support our growers and our crop,” says Karen Lapsley. “From that perspective, we have four research programs, and now we’ve just added on a whole biomass research program with the ultimate goal of working toward zero waste for our crop.” In terms of the hulls and shells from the almonds, the board is looking for different ways to process and utilize them, with potential examples being animal feed and insect farming.
The Surge in Almond Applications
28 Aug 2017 --- According to new data from Innova Market Insights, California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions. Almonds were featured in 38 percent of new food introductions featuring nuts in 2016, a five percent increase from the previous year. Key categories for worldwide almond product launches include confectionery (23 percent), bakery (20 percent) and snacks (18 percent), as well as bars (12 percent) and cereal (nine percent), which together account for 82 percent of almond product introductions.1 In more than 15 forms including almond milk, butter and flour, almonds are one of the most versatile nuts and the nut that is most top-of-mind for global consumers. Molly Spence of the Almond Board of California discusses the key trends.
Novel Applications for Almonds
19 Aug 2015 --- With innovative almond samples, new research and live demonstrations, Almond Board of California had industry and culinary experts available to address questions and development challenges at IFT 2015. Various creative concepts were presented with almonds, including a dairy free “almond cheese” that was created with almond milk. Reserach chef Seeratt Dutt discusses the concepts.

Craveable Combinations: The Rise of Snacking and Confectionery Hybrids
28 May 2020 --- The popularity of products that cross the snacking and confectionery categories has grown in recent years, with more and more products featuring a sweet twist alongside healthful ingredients. Additionally, consumers are purchasing indulgent comfort foods to help deliver joy during difficult days of at-home confinement caused by the spread of the coronavirus. The Almond Board of California’s 2018 Global Chocolate survey shows that four out of five global consumers say chocolate is their favorite snack or one of their favorites when they are looking to indulge. Moreover, Innova Market Insights identified hybrids as one of its top ten trends for 2020, evidenced by consumers continuing to enjoy products that offer on-the-go indulgence.
Tapping into Almond and Chocolate Creativity to Drive Consumer Interest
08 May 2019 --- In this 40-minute webinar, Lu Ann Williams of Innova Market Insights showcases the latest chocolate with almond product trends from across the globe focusing innovative ingredients and key labeling insights to help manufacturers get ahead of what consumers are looking for. Chocolatier Christopher Curtin of Éclat Chocolate shares recipes and inspiration to his development process that align with the latest consumer trends.
Discovering the Adventurous Consumer
12 Mar 2019 --- Reaching increasingly adventurous consumers, set on new discoveries and experiences, will be crucial to successful new product development in the food industry over the coming years. Learn more about the Adventurous Consumer, what’s driving the trend, and how ingredients like almonds can help deliver on adventurous appetites.Lu Ann Williams, director of Innovation at Innova Market Insights, and Rob Corliss, Chef and Founder of All Things Epicurean, discuss how best to apply this trend to your business and new snack innovation.
Trending up: Applying the latest innovations to chocolate and nut confections
25 Apr 2018 --- In this webinar, Lu Ann Williams of Innova Market Insights highlights the latest trends in chocolate products with almonds. Chocolatier Wendy Sherwood of the Culinary Institute of America shares recipes and her inspiration behind the development, with a look into how she works to align confectionary concepts with the latest consumer trends.
Future Forward: Top Consumer Trends Set to Impact the Chocolate Aisle
05 Apr 2017 --- In this webinar, Lu Ann Williams of Innova Market Insights highlights the top trends that will most impact how consumers purchase chocolate products. And, based on his more than 20 years of experience crafting unique chocolate creations, Richard Cusick of Evolution Artisan Confections shares recipe inspiration that align with consumer trends.